Stuffed Chops
From The home science cook book, 1902
Alternatively, divide the chop nearly through to the bone and put the stuffing between the two layers of meat.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 57. The excerpt below is the record exactly as published.
Stuffed Chops. Remove the bone and tough portion from six chops cut from the loin or ribs. Make a dressing of stale bread crumbled, highly seasoned with salt, pepper, cayenne, and a little powdered thyme, moistened with melted butter, one well-beaten egg, and enough hot water to make it spread easily
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